Hi, Super quick post today,
if you live in the UK you may notice that there is a whiff of garlic in the air! The wild garlic is just about to bloom and perfect to harvest, thanks to Steffi and my daughter I have a link for you for some amazingly smelly garlic pesto, this is not my recipe, but I wanted to share it, full credit to the Vegan runners.
Vegan Wild Garlic Pesto
Makes 2-3 jars
100g wild garlic leaves
80g cashew nuts
80g blanched almonds
Half teaspoon salt
Half teaspoon mustard powder
4 tablespoons good olive oil
2 tablespoons nutritional yeast
1 Pulse the cashews and almonds with a food processor or stick blender until they’re broken up but still have some texture.
2 Set the nuts aside and pulse the wild garlic leaves and olive oil until they start to get a paste-like consistency.
3 Add the salt, mustard powder and nutritional yeast and pulse together.
4 Stir well and place in clean jars
Pesto bloggers! Thank you for sharing this recipe 😀